Mar 24, 2026
Food-Licensing Inspection
Inspection Completed - No Further Action
03F-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Compound butter being held under time control missing date mark. Per employee put on time control at 11:00am opening. Employee added time mark. Corrected On-Site
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided during inspection. Corrected On-Site
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee does not have signed reporting agreement. Bulletin printed, read, and signed during inspection. Corrected On-Site
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form printed and filled out during inspection. Corrected On-Site
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle in contact with oven door. Employee removed tongs. Corrected On-Site
51-13-4
Basic - No Heimlich maneuver/choking sign posted. Poster printed and posted during inspection. Corrected On-Site
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer.
21-10-4
Basic - Soiled dry wiping cloth in use. Soiled wiping cloth handing on oven handle.
21-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site